Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.

In a small bowl, beat egg whites until soft peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Divide applesauce and spread over two cake layers. Dip bananas in lemon juice; arrange over applesauce. Stack on serving plate with plain layer on top.

For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.

Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost sides and top of cake. Sprinkle with coconut. Store in the refrigerator.